Lemon Cornmeal Cake

This cake has become a family favorite! It always turns out perfectly!  I love the texture that the cornmeal gives the cake and OF COURSE I love the lemon flavor...especially the lemon glaze.  This cake is made with a normal-sized Bundt pan, but my daughter Tati has made this recipe with the mini-sized Bundt pans HERE.  This recipe is from a March 2009 Women's Day Magazine.













Recipe and Instructions for Lemon Cornmeal Cake:

Baking spray (cooking spray with flour)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze:
1 cup sugar
1/3 cup lemon juice

Heat oven to 325 degrees. Coat a 10-cup decorative tube pan or 12-cup Bundt pan with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt. Set aside.

In a large bowl, beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.

Bake approximately 45-50 minutes until a wooden pick inserted in cakes comes out clean. Do NOT overbake!!!  Check frequently as you near the end of baking.  Cool cake in pan on wire rack for 5 minutes.  Then add the glaze.  See instructions for inverting cake and making and adding glaze.

Recipe and Instructions for Sugar Glaze:

Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours or overnight before serving. Store cake covered at room temperature up to 4 days.  Note:  Make the glaze while the cake is baking.

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